Name: Copycat Olive Garden Pasta e Fagioli: 7 Comforting Steps
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Italian
Ingredients: 1 lb ground beef; 1 onion, chopped; 2 carrots, diced; 2 celery stalks, diced; 3 cloves garlic, minced; 1 can (15 oz) kidney beans, drained and rinsed; 1 can (15 oz) cannellini beans, drained and rinsed; 1 can (14.5 oz) diced tomatoes; 4 cups beef broth; 1 cup small pasta (like ditalini); 2 tsp Italian seasoning; Salt and pepper to taste; Parmesan cheese for serving

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There’s something so comforting about a warm bowl of homemade soup, don’t you think? I remember those chilly evenings when I’d eagerly dig into Olive Garden’s famous pasta e fagioli, feeling the warmth wrap around me like a cozy blanket. The rich flavors and hearty ingredients just scream comfort food! That’s why I’m super excited to share my copycat recipe that brings all those delicious memories right into my kitchen. Trust me, once you make this at home, you won’t want to go back. It’s simple, satisfying, and a perfect way to enjoy that beloved restaurant classic any time you crave it!

Why You’ll Love This Recipe

Quick and easy to prepare—ready in under an hour!
One-pot wonder means less cleanup and more time to relax.
Rich, hearty flavors that capture the essence of Olive Garden’s classic dish.
Versatile recipe that allows for customization with your favorite veggies.
Loaded with protein and fiber, making it a nourishing meal option.
Perfect for meal prep—enjoy delicious leftovers throughout the week!
Freezes well, so you can always have a comforting bowl on hand.

Ingredients for Copycat Olive Garden Pasta e Fagioli

To whip up this delicious pasta e fagioli, you’ll need some simple yet hearty ingredients. Grab 1 lb of ground beef, which gives the soup its rich flavor. You’ll also need 1 chopped onion, 2 diced carrots, and 2 diced celery stalks for that classic mirepoix base. Don’t forget 3 minced garlic cloves to add that aromatic punch! For the beans, you’ll want 1 can (15 oz) of kidney beans and 1 can (15 oz) of cannellini beans, both drained and rinsed. Add in 1 can (14.5 oz) of diced tomatoes, 4 cups of beef broth, and 1 cup of small pasta like ditalini. Lastly, season with 2 teaspoons of Italian seasoning, and salt and pepper to taste. Top it off with some freshly grated Parmesan cheese when serving—yum!

How to Prepare Copycat Olive Garden Pasta e Fagioli

Making this comforting pasta e fagioli is a breeze! Start by browning the ground beef in a large pot over medium heat. Once it’s nice and browned, toss in the chopped onion, diced carrots, diced celery, and minced garlic. Cook everything together until the vegetables soften up, which usually takes about 5 minutes. Next, stir in the kidney beans, cannellini beans, diced tomatoes, beef broth, and Italian seasoning. Bring this delicious mix to a rolling boil before reducing the heat to low and letting it simmer for 30 minutes. This is where all those flavors meld beautifully! After that, add in your small pasta and let it cook until tender, about 10 minutes more. Finally, season with salt and pepper to taste before serving hot, topped with a generous sprinkle of grated Parmesan cheese. Enjoy every spoonful!

Step-by-Step Instructions

Brown the ground beef in a large pot over medium heat.
Add the onion, carrots, celery, and garlic; cook until softened (about 5 minutes).
Stir in the beans, diced tomatoes, beef broth, and Italian seasoning.
Bring to a boil, then reduce heat and let it simmer for 30 minutes.
Add the pasta and cook until tender, approximately 10 minutes.
Season with salt and pepper to taste, and serve topped with Parmesan cheese.

Tips for Success

For the best flavor, use high-quality beef broth and fresh vegetables. If you prefer a leaner soup, feel free to swap the ground beef for ground turkey—just make sure to adjust the cooking time as turkey cooks a bit faster! Don’t hesitate to sneak in extra veggies like bell peppers or spinach for an added nutritional boost. And if you like your pasta on the firmer side, add it during the last few minutes of cooking. This way, it won’t get too mushy. Trust me, these little adjustments can elevate your soup to a whole new level!

Nutritional Information

This copycat Olive Garden pasta e fagioli is not only delicious but also nutritious! Each serving (about 1 cup) packs approximately 300 calories, with 20g of protein to keep you full. You’ll also get 8g of fiber, which is great for digestion. It’s a hearty meal that fits nicely into a balanced diet!

FAQ About Copycat Olive Garden Pasta e Fagioli

Got questions about making this delicious copycat Olive Garden pasta e fagioli? No worries, I’ve got you covered! Whether you’re curious about swapping ingredients or storing leftovers, I’m here to help. This recipe is all about flexibility and comfort, so let’s dive into some common queries that can help make your cooking experience even better!

Can I make this recipe vegetarian?

Absolutely! To make this pasta e fagioli vegetarian, simply substitute the ground beef with a mix of sautéed mushrooms and lentils or use a plant-based ground meat alternative. You can also add more beans for protein and flavor. It’ll still be hearty and delicious!

How do I store leftovers?

Store any leftover soup in an airtight container in the fridge for up to 3 days. When you’re ready to enjoy it again, just reheat on the stovetop over medium heat until warmed through. You may need to add a splash of broth or water as it thickens over time.

Can I freeze this soup?

Yes, this soup freezes beautifully! Let it cool completely before transferring to freezer-safe containers. It can be frozen for up to 3 months. To reheat, thaw overnight in the fridge and warm it on the stovetop, adding a bit of broth if needed for consistency.

Call to Action

I hope you give this copycat Olive Garden pasta e fagioli a try! I’d love to hear how it turns out for you. Please drop a comment below to share your experience or any tweaks you made. And if you enjoyed the recipe, don’t forget to rate it! Your feedback means so much!

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